Jul 17, 2014

Marzipan tart with red and black currants


Following my sister's notion of a thin crust, creamy filling and lots of currants on top...



jk






Marzipan tart with red and black currants
adapted from Giada de Laurentiis and Gray Apron
time: 15 min preparation / 1 hr inactive / 45 min baking / 10 min cooling

ingredients
crust
2 1/4 cup (540 ml) flour, I used 1 1/2 cup (170 g) whole rye flour and 3/4 cup (112 g) regular flour
15 Tablespoons (225 g) cold butter, diced
3 Tablespoons (45 g) sugar
grated zest from 2 medium lemons
4 1/2 Tablespoons (70 ml) ice water
filling
7 oz (200 g) almond (marzipan) paste, room temperature, diced
10 Tablespoons (150 ml) milk (almond OK)
4 Tablespoons (60 ml) liquid honey
2 Tablespoon (30 g) sugar
seeds from 1 vanilla bean
1 lb (450 g) red and black currants

instructions
Prepare crust. In a food processor with steel blades, blend flour(s) with zest and sugar. Add butter, pulse till coarse meal texture, about 10 seconds. Add water, plus more, till mass forms (and not any longer). Transfer the dough onto a rolling board. Give a couple of thrusts with the base of your palm. Form a disc, wrap it in a plastic wrap and place it in the fridge for 1 hour.

Prepare filling. In the same food processor (cleaned, sorry), blend together almond paste, milk, sugar, honey and vanilla till smooth (liquid).

Preheat oven to 350F/180C (fan forced function). Prepare a baking sheet and line it with parchment paper. Move that piece of paper onto the rolling board. Place your chilled dough on top and roll till thin and the size of the sheet. Use a little flour if your rolling pin sticks to the dough. Place the paper with the dough on a baking sheet. Pour the filling on top, leaving a 2-inch (5-cm) border around. Arrange currants on the filling. Fold the border over, pinching it for better fit. Place in the hot oven for about 45 minutes and bake till crust is lightly browned. Take it out, let it cool for 10 minutes and serve.

notes
  • I based the recipe on Giada's Fig tart I baked last year;
  • I just made more crust (50% more) and even more filling (100% more)... because my sister was visiting and because I wanted berries to be swimming in the liquid marzipan (only some managed);
  • and since my store has stopped carrying whole spelt flour, I've been using whole rye instead and I'm liking it!
  • the crust turned out crumbly and buttery but firm enough to cut a slice and eat it too;
  • the filling had a distinct sweet almond flavor which complemented beautifully the tartness of the fruit.

29 comments:

  1. Oooooohhhh! This tart is ever so tempting.

    Cheers,

    Rosa

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  2. Those fresh currants are gorgeous! Such a beautiful dessert.

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  3. It looks so pretty Ela. I've got a recipe to try for sugar free marzipan :)

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  4. I love marzipan and I've never seen it used like this. Your photos are really nice. What type of camera do you use?

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    1. Hi Devon, Canon PowerShot, point and shoot type. :))

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  5. I said it last time you used currants but man are they gorgeous! The color is just amazing! And it sounds delicious too :)

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  6. This looks amazing!! So delicious and fresh! Lovely recipe as usz! :)

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  7. o dear god..look at all the juicy currants...swoon..

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  8. I love the color of the currants! Looks delicious!

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  9. Oh wow Ela, marzipan rules and in combo with the currants like this, looks so wonderful

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  10. I never tried tart with marzipan; looks beautiful with all those berries on top!

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  11. This is such a beautiful tart, Ela! Love all the pretty and fresh currants!

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  12. This is such an inviting tart! Beautiful and yummy!
    Kisses,dear Ela!

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  13. Hi Ela, what an amazing tart, love, love the filing!

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  14. What a beautiful tart! The colours are so pretty Ela :)

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  15. I love marzipan and I love that you used it in the summer because most people only use it around Christmas. Your sister was one lucky visitor :D

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  16. Look beautiful Ela I love Giada's recipes!

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  17. Oh wow Ela, mouth watering:) looks delicious thanks for the recipe

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  18. What a beautiful tart! And I love currants! Yum!

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  19. This is a seriously gorgeous tart! I've never had currants but I definitely have to try them because this looks amazing. :)

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  20. This is so lovely Ela. I've never had currants before. Your tart looks so delicious.

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  21. That's gorgeous, Ela! Love that crust....must try it. Not sure I can get currants anyplace right now.

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  22. The colors of this tart are exquisite! What a lovely dessert!

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  23. wow, nice way to save the current that usually too sour, well done Ela!!!

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  24. What a beautiful tart, Ela! The colors are stunning in these photos...I wish I could try this with my coffee this morning.

    Have a lovely day!

    -Tammy<3

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  25. looks a bit like a pizza haha....but only a billion times better! :) Your currants look so pretty before you baked them, like they were marbles or something!

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  26. This tart looks incredible. . Looks so delicious..I have never used marzipan in a tart before.. will definitely try this!! :)

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  27. Beautiful! So sad that we don't see much currants sold in the stores or markets here!

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  28. Great looking recipe and photos, the berries are so pretty! Marzipan is a favorite of mine, so I'm sure I'd love your dish :)

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